Swordfish And Veggie Kebabs
Swordfish And Veggie Kebabs requires approximately 25 minutes from start to finish. This gluten free, primal, and pescatarian recipe serves 4 and costs $3.77 per serving. This main course has 289 calories, 27g of protein, and 15g of fat per serving. 11 person were glad they tried this recipe. If you have lime juice, garlic powder, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Clean and Delicious. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is awesome. Users who liked this recipe also liked Grilled Swordfish Kebabs, Herbed Swordfish and Shiitake Kebabs, and Yogurt-marinated Swordfish Kebabs.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 7 minutes
Ingredients:
2-bell pepper, cut into 1-inch squares
Pinch cayenne
10 cherry tomatoes
2 tbsp. cilantro
1 tsp. cumin
2 tbsp. evoo
1 clove garlic
1 tsp. garlic powder
2 tbsp. lime juice
½ cup plain non-fat Greek yogurt
1 small red onion, cut into small wedges
Salt and pepper to taste
1 lb. swordfish, cut into chunks
Equipment:
broiler
baking sheet
skewers
bowl
Cooking instruction summary:
Pre heat broiler to high.Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper. Toss fish into marinade and marinate for 10-15 minutes.While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl. Set aside.Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack. Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.Serve each kebab with a side of dipping sauce ad enjoy!
Step by step:
1. Pre heat broiler to high.Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.
2. Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.
3. Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper. Toss fish into marinade and marinate for 10-15 minutes.While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl. Set aside.Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack. Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.
4. Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.
5. Serve each kebab with a side of dipping sauce ad enjoy!
Nutrition Information:
covered percent of daily need
